Directions:
- Pour tomatoes into blender or food processor.
- Add basil, tarragon, salt, pepper and crushed red pepper.
- Puree until smooth.
- Melt margarine in large frypan.
- Saute garlic over medium heat 1 minute.
- Add chicken breasts, saute, turning once or twice until golden on both sides.
- Turn chicken fleshy side down and cover with tomato mixture.
- Bring to a boil, reduce heat and simmer 15 minutes until tender.
- Remove chicken and place fleshy side up, in a warm oven proof dish.
- Stir parsley into sauce and spoon over chicken breasts.
- Sprinkle with Mozzarella.
- Place under heated broiler 1 minute just until cheese melts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.27 Kcal (1199 kJ) | ||
| Calories from fat | 81.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.04g | 14% | |
|---|---|---|---|
| Cholesterol | 141.78mg | 47% | |
| Sodium | 1159.66mg | 48% | |
| Potassium | 718.41mg | 15% | |
| Total Carbs | 1.42g | 0% | |
| Sugars | 0.4g | 2% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 51.95g | 104% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 153.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 108.61 Kcal (455 kJ) | ||
| Calories from fat | 30.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 14% | |
|---|---|---|---|
| Cholesterol | 53.79mg | 47% | |
| Sodium | 439.97mg | 48% | |
| Potassium | 272.56mg | 15% | |
| Total Carbs | 0.54g | 0% | |
| Sugars | 0.15g | 2% | |
| Dietary Fiber | 0.19g | 2% | |
| Protein | 19.71g | 104% | |
| Vitamin C | 1.6mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 58.3mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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